SPINACH STUFFED PORTOBELLO MUSHROOMS
Mix together spinach, pepperoni, and cheese for delicious easy appetizer.
Provided by jen22
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
- Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
- Beat egg, garlic, salt, and black pepper together in a large bowl.
- Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
- Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
- Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g
SPINACH STUFFED PORTOBELLO MUSHROOMS WITH AVOCADO
These mushrooms are delicious on their own, or put them on toasted sourdough bread with Dijon mustard for a great veggie sandwich. Use a mixture of chopped fresh Italian herbs (oregano, basil, thyme, and parsley).
Provided by tamiru
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with parchment paper.
- Rub the caps of the portobello mushrooms with 2 tablespoons olive oil, or as needed; arrange mushrooms gill sides up on the prepared baking sheet. Season mushrooms with oregano, sea salt, and black pepper.
- Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
- Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook and stir sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes.
- Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally. Drain excess liquid from skillet.
- Spoon spinach mixture over baked mushroom caps.
- Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 34.1 g, Cholesterol 3.6 mg, Fat 43.8 g, Fiber 20.4 g, Protein 14 g, SaturatedFat 7 g, Sodium 363.5 mg, Sugar 6.8 g
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA
A delicious and light lunch or supper!
Provided by Ninadetusojos
Categories Stuffed Mushrooms
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
- Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
- Bake in the preheated oven for 30 minutes.
- Drizzle with balsamic vinegar just before serving.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 31.1 g, Cholesterol 33.4 mg, Fat 9.2 g, Fiber 9 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 463.2 mg
SPINACH-STUFFED PORTOBELLO MUSHROOMS
Make and share this Spinach-Stuffed Portobello Mushrooms recipe from Food.com.
Provided by jonesies
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside.
- Remove stems from mushrooms; set caps aside and chop stems.
- Saute the stems and onion in a small amount of water until soft.
- In a small bowl, combine the eggs and sour cream.
- Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture; spoon into mushroom caps.
- Place on prepared baking sheet.
- Bake at 350 degrees for 35 minutes.
- Sprinkle with parmesan cheese, bake 5 to 10 minutes longer or until mushrooms are tender and cheese is melted.
AVOCADO STUFFED PORTOBELLO MUSHROOMS
Make and share this Avocado Stuffed Portobello Mushrooms recipe from Food.com.
Provided by Sandi From CA
Categories Vegetable
Time 25m
Yield 8 appetizer servings
Number Of Ingredients 12
Steps:
- Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, if necessary, and reserve for another use, if desired.
- Melt butter in a large skillet over medium heat; add leek and garlic, and sauté until tender.
- Remove from heat, and cool.
- Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
- Press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
- Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.
- Bake at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.
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